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Chorizo and scallop tapas

Chorizo and scallop tapas

Appetizers | Easy | 20 minutes
Appetizers
Easy
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Nutrition Facts

  • Amount for serving % Daily Value
  • Calories 35
  • Lipides 4 %
    • ++ Trans fat 0 g 3 %
  • Cholesterol 5 mg
  • Sodium  125 mg 5 %
  • Carbohydrate 1 g 0 %
    • Fibre  0 g 0 %
    • Sugars  0 g
  • Protein 3 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 0 %
    • Iron 0 %
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Recipe details

Ingredients

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Directions

  1. In a bowl, combine the Greek yogurt, wasabi, lemon zest and juice. Refrigerate.
  2. Gently pat thawed scallops dry with a paper towel. Remove the muscle from the side of each scallop, and season with salt and pepper. Set aside.
  3. In a skillet over medium heat, lightly brown the chorizo sausage slices for 1or 2 minutes. Set aside.
  4. In same skillet, now over medium-high, heat the olive oil and brown the scallops 1 or 2 minutes per side, or until firm and opaque. Set aside.
  5. Arrange the browned chorizo slices on a serving platter. Top with a bit of wasabi yogurt, a scallop, and a second layer of wasabi yogurt. Garnish with fresh chives or fresh tarragon.

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